1 pound potatoes
1 onion, peeled and minced
1/2 cup butter, cubed
1 tablespoon lemon juice
1/2 cup milk
3 cubes chicken bouillon
3 cups cooked white potatoes
6 tablespoons vegetable oil
1 tablespoon cornstarch
2 tablespoons distilled white vinegar
2 tablespoons white sugar
3 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon paprika
1/2 teaspoon dried parsley
1 dash garlic salt
Preheat oven to 250 degrees F (120 degrees C).
Heat oven to 350 degrees F (175 degrees C).
Place the potatoes in a large bowl, and mash. Fold into the potato mash, and set aside.
Add the onion and butter; mix together. Mix in lemon juice, milk, bouillon cubes, white potatoes, oil, cornstarch, vinegar, sugar, salt, and pepper. Mix together just until moist.
Shape the mixture into a 1/4 inch thick, round in shape.
Fry some of the florets in the oven, but do not brown. Place them on a large baking sheet, and sprinkle with garlic salt.
Bake 10 minutes in the preheated oven, or until slightly brown.